Kale & Sausage California Stuffing

Thanksgiving is NOT complete without a big helping of stuffing. Lucky for us, our friend Aliza Sokolow showed us how renowned chef, Suzanne Goin (awarded "OutstandingChef" by the James Beard Foundation), makes her Thanksgiving stuffing. It has major flavor from the kale, turkey sausage, dates and toasted almonds... with that comfort that we love about the holidays.

Here's how it's done:

Ingredients

1 lb sourdough cut into 1-in croutons (day old bread, no crust)

Olive oil

1 lb turkey sausage

2 cups diced onions

2-3 thyme leaves

1/2 tsp salt

Freshly ground black pepper

1 lb lacinato kale

16 dates, pitted & chopped

3/4 cup chopped, toasted almonds (unsalted)

2 cups chicken stock (or turkey stock)

1 cup dry sherry

4 tbsp melted, unsalted butter

Instructions

Toss croutons with 4 tbsp of olive oil until completed coated. Transfer to a baking sheet and toast at 400 for 12-15 minutes.